Of the mushroom of immortality – A great article in the El Aviso newspaper – Funghi Farm Mallorca

The largest and oldest living creature on earth is a mushroom.” Michael Korn manages to amaze his visitors with almost every sentence. The 36-year-old is a walking encyclopaedia of fungi.

The German Michael Korn runs a mushroom farm in Consell. He can harvest almost every day. Here with grey oyster mushrooms in front of his new greenhouses.

Hier gehts zum Artikel

marinated-mushrooms - Eingelegte Pilze

Pickled mushrooms – Antipasti easy to make at home

Antipasti -Marinated mushrooms

Quickly and easily prepare your own mushroom antipasti  

Marinerte Pilze

Marinerte Pilze

Who doesn’t know how it is to sit at an Italian restaurant in the evening and order an appetiser. Then the waiter comes with a beautiful plate and all kinds of delicacies, including antipasti.  We will now show you how to prepare your own antipasti.

First of all, you should choose quality ingredients! The small but fine difference between good and really tasty is mostly decided by the quality.

Basically, you can pickle all edible mushrooms for a tasty antipasti – the best ones are mushrooms, porcini, chanterelle, shiitake and many more.

Zutaten

Portionen: 8 Für Antipasti de Fungi

  • 500 g kleine frische Pilze, Stiele herausgeschnitten (Champignons, Steinpilze oder
  • 4 EL extra verginge Olivenöl
  • 3 EL Weißweinessig
  • 2 – 8 Knoblauchzehen, geschält und zerdrückt
  • 1/2 rote Zwiebel, ganz fein gehackt
  • 2 EL frischer Oregano, fein gehackt
  • 2 EL frischer Thymian, fein gehackt
  • 1/2 TL Salz
  • 1/2 TL frisch gemörsert schwarzer Pfeffer

Zubereitung Antipasti

– Clean mushrooms – Never wash them.2
Cook the mushrooms for approx. 10 min.
Drain the mushrooms and leave to cool.
Now mix all the spices, herbs and olive oil with the mushrooms.
Put the mixture in the fridge and leave it there overnight. The mushrooms should stand at room temperature for about 1 hour before eating.

Buon Appetito

Funghi Tip

If you have the possibility, use fresh herbs from the garden or balcony. The fresh herbs have an intense aroma which makes your antipasti. The same goes for mushrooms. The best thing to do is to grab a basket and go to the forest. If that’s not possible, the weekly market has a great selection of fresh forest and cultivated mushrooms in autumn.

sobrasada Rezept-Funghi

Champignons Mallorquin with Sobrasada

sobrasada Rezept-Funghi

One of the delicacies is indispensable in Mallorca: the Sobrasada. This typical Mallorcan spread sausage is made from pork bacon and lots of sweet peppers. Sobrasada is mostly found on a toasted piece of bread – but there is a lot more to the sausage. Sobrasada is often mixed with honey – sounds strange, but is soooo delicious. The Mallorcan housewife also uses the paprika spread sausage in pasta as a sauce, for a roast as a filling or as a fig sobrasada dessert. We have the right mushroom recipe for autumn and winter when the mushroom season begins in Mallorca.

Ingredients for four people:

75 g Sobrasada de Mallorca (Porc Negra)
½ dl olive oil (best from Mallorca)
750 g mushrooms
1-4 finely chopped clove of garlic
1 small onion 1 tsp sliced ​​fennel salt

  1. The recipe is very simple. First of all, the mushrooms have to be cleaned. Never use water here, as this would damage the fungus. It is best to use a brush. Then cut into slices Peel the onion and garlic and cut into small cubes. We take a pan and let the olive oil get hot in it. When it is hot, the mushrooms are added. Mushrooms should usually be seared. So they don’t lose water and develop delicious roasted aromas. Now the onions are added and are fried until they are glassy. Add the garlic and fennel and our sobrasada and swirl everything nicely

Bon Profit your Funghi Team

Funghi Tip

Buy only Sobrasada from Mallorca and here is a video of how the Spanish sausage specialty is made

http://www.rtve.es/alacarta/videos/aqui-la-tierra/aqui-tierra-sobrasada-tipica-ibiza/4293765/

teriyaki-pilzgericht-lecker-schnell

Teriyaki cashew mushroom pan

Teriyaki cashew mushroom pan

If you love mushrooms, you can’t miss this delicious mushroom dish. The typical Teriyaki taste fits perfectly with our mushrooms and the Cheshew kernels round off this great dish. All in all, this treat is cooked quickly and easily.

Ingredients:

teriyaki-pilzgericht-lecker-schnell

Teriyaki-Pilzpfanne schnell und Lecker

Teriyaki mushroom pan quick and tasty

3 tablespoons sesame oil

250 g mushrooms (preferably fresh mushrooms from the forest or weekly market. Oyster mushrooms, shittake or mushrooms are also suitable.

1/4 cup raw cashew nuts, halved or coarsely chopped

1 tablespoon brown or coconut sugar

2 tablespoons tamari (soy sauce)

2 tablespoons rice vinegar

1/2 teaspoon dried red chili flakes

pinch of cayenne (optional)

1 green onion, green and white parts, sliced

2 cloves garlic, minced

1 piece fresh ginger, chopped or grated)

Reparation:

  1. First he should clean the mushrooms. Please never clean with water but with a brush and a knife. Then cut the mushrooms into mouth-sized pieces.
  2. Sauté the mushrooms and cashew hot until golden brown. Then please remove from the pan.
  3. Now add the spices to the hot pan. Briefly fry the garlic and ginger.
  4. Toss the mushrooms and sauce back together and serve preferably in a deep dish or bowl.

Bon appetite and enjoy cooking

Funghi Tip

It is best to always take fresh mushrooms! Preferably from the forest or from their weekly market. Mushrooms from the can own only conditionally. Since the mushrooms in the can develops its own taste.  Furthermore, canned mushrooms have high nitrate values.

Cremige Pilzsuppe

Creamy mushroom mushroom soup

Creamy mushroom forest mushroom soup

Autumn is mushroom time, from September our forests and weekly markets offer an excellent selection of mushrooms. Today we would like to introduce you to a popular mushroom classic.  Quick and tasty

Ingredients:


Fresh wild mushrooms from the weekly marketCreamy mushroom
600 grams of mushrooms (porcini, chestnuts, butter mushrooms, mushrooms, chanterelles or mushrooms)
2 tablespoons of butter
1 onion (I like the red onion best)
50 gram flour
1 1/2 vegetable broth or mushroom stock
4 tablespoons crème fraîche
lemon juice, pepper, salt

Preparation:
– Clean the mushrooms (always without water) best with a small brush.  Then cut them into small cubes
– Peel the onion and cut into small cubes
– Sauté the mushrooms then add the small cut onion
– Dust the mushrooms & onion with flour and add the mushroom fond/broth.  Now you can blend the soup with a hand blender and the crème fraîche nice and creamy.

Season to taste with salt, pepper and lemon juice.

Enjoy your meal

Our Funghi Tip

As an excellent side dish, dumplings are suitable for the mushroom wild mushroom soup and for garnish a fresh parsley looks tasty.

Do not use canned chaqmpignons . These are due to the production often loaded with high nitrate values.

Pilz risotto-Steinpilz

Porcini – Mushroom Risotto

Porcini – Mushroom Risotto

Autumn is just around the corner and so are the delicious mushrooms in our forests.  Once the mushrooms have been collected and cleaned, the mushroom risotto is quick and eas

What is needed for a ” Risotto ai funghi porcini “

Pilz risotto-Steinpilz

 Champignon Risotto

 

100 gram mushroom (fresh)

50 grams porcini mushrooms (fresh)

150 grams of rice (preferably round grain rice)

1/2 onion

70 grams butter

325 ml stock (preferably freshly boiled)

50 ml white wine / not too sweet and preferably from the region

45 g Parmigiano or Grana Padano cheese

Salt & pepper al gusto

How to 

 Risotto ai funghi porcin

  1. First, the mushrooms should be cleaned. Under no circumstances should the mushrooms be washed with water. Otherwise, most mushrooms will get full of water and are no longer really tasty. The best thing to do is to take a brush and rub away any dirt or soil.  Then cut our mushrooms and porcini into small pieces. During this step, the mushrooms can be examined for maggots or insect infestation.
  2. Peel the onion and chop into small cubes.
  3. Grate the Parmigiano or Grana Padano finely
  4. Now take about 20 – 30 grams of butter and melt it in the pan. When the pan is hot, add the mushrooms and fry them.  Work with enough heat, otherwise the mushroom will be covered with butter..
  5. When the mushrooms have coloured, add the rest of the butter and the onions.  (until they are translucent)
  6. Add the rice and mix thoroughly once. Now pour the broth into the pan/pot a little at a time
  7. When the broth has evaporated, it’s time for the wine.
  8. Everything should now be nice and creamy. Slowly stir in the Parmesan and serve the mushroom risotto.

Bon appétit

Tip!

If you only have dried mushrooms available, soak the dried mushrooms in lukewarm water 2-3 hours before use. This mushroom/water is very suitable to replace the broth and to intensify the mushroom flavour.

Making mushroom spawn yourself at home

Make mushroom spawn easily and conveniently at home

Edible mushrooms are not only becoming more and more popular on the table, but are also increasingly cultivated at home.
But how does it work?
How you can easily make your own grain spawn you learn now.

What is needed:

1 bucket
1 sieve
Grain (organic wheat is very suitable)
water
canning jars (old cucumber jars or these jars are best)
Polyfil/ aquarium absorbent cotton
Pressure cooker (usually someone in the family has one or look here)
Nail
Hammer

Making grain spawn tips and tricks part 1

Step 1
Soak the grain for 12-24 hours (in no case longer). Depending on the time of year, otherwise your future mushroom culture will start to ferment.

Step 2
Put the soaked grain in the saucepan and heat it slowly on level 1-2. The water should not boil properly, otherwise you will change the structure of the protein, etc. in the grain. Many colleagues use a pinch of plaster and lime as a little secret trick.

Step 3
Put the grain into the sieve and let it drain. The whole process takes about 20 minutes. After that the grain is slightly dried on the surface and ready for the next step. Here is to say that it is better if the grain appears a little dry than if the grain is wet.

If your fungal substrate is too wet, contaminants such as yeasts and molds will have an easy time.

Step 4
The lids for the jars need to be prepared.  Take the lid, hammer and nail and hammer a hole in the lid. This hole is then stuffed with the polyfil/aquarium wadding.

The filter should not be too fluffy, otherwise foreign fungi will find their way into your glass. You can also use other materials like cigarette filters, Tyvek or syringe filters from medicine.

Step 5
Fill the jars about 3/4 full with the grain and close them with the lid. Then put the aluminum foil over the lid. The aluminum foil has the advantage that dust particles and spores can not be drawn in so easily. If you do not have a Hepa filter available and work with liquid mycelium, you can simply lift the lid and pierce through the foil.

Step 6
Now the pressure cooker comes into play. If you have never used a pressure cooker before, please read the instructions.

We then fill the pot with water and then with our jars.  Now we put the lid on and it will take a few minutes for the pressure to build up.  Then the pot should stay on the stove for a good 90 min. If the time rum must first cool everything. Best over night. And with a clean cloth on the valve. The rag should have been dipped in alcohol or chlorine to avoid further contamination when growing mushrooms.

Now your substrate is ready to be colonized by the fungal mycelium.

Have fun with your Funghi Team

Here you can of course also order ready grain brood click 

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How can mushrooms save the world?

The mushroom, the unknown creature: Most of the time, when we think of mushrooms, images of mushrooms, boletus or mushrooms come to mind, but the world of mushrooms is much broader.

The world of mushrooms is incredibly diverse. Mushrooms are found in all climatic zones, on all continents and even in outer space. Most of us know only the fruiting bodies of mushrooms. Only a few know the actual mushroom, the white, root-like mycelium.
Even our beer, bread and wine only become tasty with the help of yeast fungi. The antibiotic penicillin is also obtained from a mold. In 1929, Alexander Flemming discovered in a forgotten Petri dish after his vacation that contamination of Penicillium chrysogenum spread over a bacterial culture of Staphylococcus aureus and caused it to die. That was the beginning of our penicillin today.

Have you tried eating wood shavings? No? I think so! Today, most artificial flavors and aromas are made with the help of modified molds. This mold eats the wood chips and produces raspberry or strawberry flavor. Thus, the industry can advertise that it works with natural flavors. But that’s not the only fascinating thing:

Extremes of the mushroom world

The largest, oldest and heaviest living creature is actually a fungus. It is a Hallimasch (Armillaria). It is said to be between 3,000 and 4,000 years old, weighs as much as four sperm whales and its fungal network (mycelium) extends over eight square kilometers.
There is also a lot to know about speed: The fastest biological projectile is launched by a mold at 25 m per second. The small spore packets are sent on their way up to 180,000 times faster than the acceleration due to gravity.
Another very extreme candidate is the slime mold. This fungus can move in a pulsating manner and actively hunt. Yes, you read that right, this very interesting family of fungi is able to move around and find new food sources in the process.
Another extreme is the zombie fungus Cordyceps. This genus of fungi feeds on insects such as ants, caterpillars and spiders. The insect passes over a spore or eats a piece of the fungus. The fungus then multiplies in the animal’s tissue. Just before the cordyceps kills the insect, it forces it to climb onto a leaf and bite the underside of the leaf. The animal then dies and a fungus grows out of its head. The fungus spreads spores on the ground and waits for new victims.
So mushrooms are very fascinating creatures. But is there more to the fungal kingdom?

Shaping the future with mushrooms
There are interesting areas of application for mushrooms, some of which we would like to briefly introduce here:

1. Environmental pollution

The fungus can do amazing things. Some varieties of fungus can process oil and gasoline. Thus, old industrial sites can be renovated easily and inexpensively because the fungus eats 99% of the oil. It could also be used to recycle the oil removed from polluted beaches. Recent research reports that a fungus has appeared in Amazonia that decomposes plastic. Might a solution to the world’s plastic problem lie here? The chances for the fungus are good.
Another conceivable approach is to be found in animal breeding. Very fine fungal mesh can be used to build sewage filters that can destroy bacteria and nutrients.

2. Insecticides

As mentioned at the beginning, the Cordyceps genus feeds on insects. The fungus could help us protect our homes against ants and termites, without harming other animals or humans.

3. Eco friendly packaging

Some packaging is already being obtained from mushroom mycelium. These could replace all styrofoam packaging in the future. At the same time, the mushroom also offers other advantages. The mushroom mesh is practically incombustible, does not release toxic substances into the environment, you can compost it, and it is easy to process.

4. Biofuel

Today, biofuel is obtained from corn, for example. If the corn is first inoculated with mycelium, the fungus converts the cellulose into sugar. This would make biofuel production much more efficient.

5. Immune system

Drugs from some mushrooms seem to help against cancer, among other things. The metabolic product of the fungus, metabolite, which has hardly been researched so far, is also interesting for medical research. Some very powerful antibiotics can probably be found in it.

6. Plant cultivation

Here, too, the fungus plays a decisive role. Most plants enter into a symbiosis with plant roots. An incredible exchange of nutrients and information takes place here. This coexistence helps the tree to survive even in difficult situations.

7. Bee Protection

As Pooh the Bear knew, bees live in trees. In tree cavities, fungal mycelium is very often found. This is absorbed by the bees, which strengthen their immune system and their vitality and are thus better armed against their strongest enemy, the varroa mite.

8. World hunger

Mushrooms grow on almost all natural residues of the agricultural industry such as corn husks, soybeans, straw, coffee residues, chicken manure and much more. These could therefore be used to create a high-quality foodstuff, from which the poorer countries in particular could benefit.

9 . Preserving and fermenting

Who does not know it? Sauerkraut is probably one of the best known foods that are fermented (lactic acid fermented). But there are many more fermented foods. The well-known seasoning sauce with “M” or the soy oyster sauce from the Chinese restaurant around the corner – all are produced according to the same principle.
Soy, corn, whole fish, oysters or even chickpeas are put into a barrel with lots of salt. Now the whole thing is left to stand until it stops bubbling. Then the broth is filtered and goes into the bottle. As you can imagine, the stench of these production facilities is very intense. In the past, garum (also: liquamen), the standard spice in ancient Roman cuisine, was therefore by law not allowed to be produced in the cities but only outside.
The list continues with kefir, kombucha, Japanese crystals, miso soups, kimchi, yogurt, tea, raw tobacco, cheeses such as Camembert and also some varieties of salami covered with noble mold and, of course, the old familiar sourdough.

So there are all kinds of things to discover in the world of mushrooms! If you have any questions or suggestions, feel free to write us in the comments.

Here is a video from Paul Staments:

baked mushrooms

baked mushrooms

ingredients

700 g mushrooms

100 g cream cheese

150 g of gorgonzola or other blue cheese

150 g of creme fraiche

4 tomato (s),

dried in oil 200 ml vegetable broth 2 small onion (s) salt and pepper paprika 2 cloves of garlic)

275 g bacon, smoked or bacon finely diced